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Demi-glace creation failure... distressed groan... compromise or forget it?

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Demi-glace creation failure... distressed groan... compromise or forget it?

Emmie9999 | Jun 26, 2011 12:27 AM

Hello all%3

I got a copy of Anthony Bourdain's Les Halles Cookbook for Christmas. I have had a lot of lovely meals at the restaurant, and also love his writing and how he breaks down recipes into a manner that I find to be "human friendly". However, I have found some of the items Tony feels should be easily acquired by a human willing to do some legwork are pretty much missing in my neck of the woods.

Specifically, I am talking about veal bones to make veal stock, and thereafter demi-glace. I have searched and searched for the things, and have found to get veal bones in my area means buying a case of 25 pounds, at $5/lb or more. I have neither the cash nor the storage space.

I was told by one very kind butcher that I could use beef bones instead... but after reading a few threads on here and on other sites I realized that the end product is just not the same. I'd rather not waste the time, effort, and money to find out in the end that I just made a whole big batch of "icky goop" that makes everything taste like... icky goop.

I do have two options, and would like opinions, please!

1) Purchase chicken backs, wings, and/or leg quarters, and use them to make a very dark chicken stock that I reduce to a demi-glace. (If you vote for this, I would love to hear any input on your method.)

2) Purchase a pre-made veal stock based demi-glace such as those offered by "More Than Gourmet" brand or something similar.

ny and all thoughts are appreciated, thanks very much!

Be well,

Emmie

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